Lemon Cream Cheese Pie

Crust:
1 2/3 c. gram cracker crumbs, finely crushed
1/4 c. sugar
1/3 c. butter, softened

Filling:
8 oz. cream cheese, softened
2 Tbsp butter
1/2 c. sugar
1 egg
2 Tbsp. flour
2/3 c. milk
1/4 c. lemon juice
2 Tbsp grated lemon peel (optional)

Lemon Topping:
1 1/2 Tbsp corn starch
1 c. water
1 Tbsp butter
1c. sugar
1 lemon (juice and peel)

Crust:
In plastic bad, finely roll 10 -12 graham crackers, or use food processor.  Combine crumbs, sugar and butter.  Blend well with fork or pastry blender.  Using back of a large spoon, press crumb mixture inside 9 inch pie plate to coat bottom and sides evenly.

Filling:
In large bowl, cream the cream cheese and butter.  Add sugar and egg yolk.  Mix well.  Add flour, milk, lemon juice and peel.  Pour into graham cracker crust; bake 35 minutes in a 350 degree oven.  Chill

Lemon topping:
Mix the corn starch in a 1/3 c. of the cold water.  Bring the rest of the water to the boiling point.  Add the moistened corn starch and cook until transparent.  Add the butter, sugar, lemon juice and grated rind and set aside to coo.
Beat the lemon mixture well until smooth and place on the of the baked pie.

Refrigerate and serve when cold.